Egg in Prosciutto Breakfast Cups
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
 
Adapted from Rachael Ray
ingredients:
  • 2 tablespoons butter
  • 2 leeks, light green and white parts cleaned and thinly sliced
  • 1 small red bell pepper, or half a large one, diced
  • 2 tablespoons heavy cream
  • ⅓ cup shredded fontina cheese (or whatever cheese you prefer)
  • 12 very thin slices prosciutto or ham (try to use a less salty prosciutto like di parma or san daniele)
  • 6 eggs
  • salt and black pepper to taste
directions:
  1. Preheat oven to 375 F. Spray the insides of a standard 6-cup muffin tin with nonstick cooking spray. Line each cup with two slices of ham or prosciutto - .enough to cover bottom and sides of muffin well, folding if you have to.
  2. In a medium-size skillet, melt the butter over medium-high heat. Add the leekss and bell peppers to the pan - sauté 5-6 minutes, until very soft. Add the cream and cook until thick and reduced, about 5 minutes. Season with kosher salt and pepper.
  3. Spoon a heaping tablespoon of the leek - bell pepper saute into the bottom of the prosciutto lined cup, then 1 tablespoon of the cheese on top of it. Press down a little to make room, then crack an egg into each well.
  4. Season the tops of the eggs with kosher salt and freshly ground black pepper. Place the muffin tin on a baking sheet. Transfer sheet to the oven and bake 15 minutes, until the eggs are set, but still 'yolky'.
  5. Remove baking sheet with tin from the oven and allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from pan.
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2011/04/14/two-cups-of-breakfast-eat-the-bowl-part-one/